Did you know that there are more than 365 ways to prepare bacalhau, or salt cod, in Portugal? It’s a dish for every day of the year—no repeats! If that doesn’t grab your attention, maybe this will: Portuguese cuisine is a delightful blend of Mediterranean flavors, rich history, and global influences, making it a must-try experience for foodies everywhere.
From hearty stews to delicate pastries, Portuguese cuisine captivates the heart and stomach. With spices from Africa, tropical fruits from Brazil, and a deep love of fresh, local ingredients, its dishes reflect the country’s seafaring past. Whether you’re a home cook hungry for new recipes or a traveler hungry for authentic flavors, this cuisine has something special for everyone.
In this guide, you’ll discover a lineup of classic Portuguese dishes that are as irresistible as they are iconic. So, are you ready to take your taste buds on a journey? Let’s dive in!
Bacalhau: The Beloved Salted Cod
In Portugal, bacalhau is more than a food; it’s a way of life. Known as the “faithful friend” of the Portuguese kitchen, this salted cod has earned its place as a symbol of the country’s culinary identity. With over 365 recipes – one for every day of the year – bacalhau showcases the creativity and resourcefulness of Portuguese cooking.
Whether baked, grilled, fried or stewed, bacalhau transforms into something extraordinary every time. You can find it in Bacalhau à Brás, a comforting mix of chopped cod, onion and crispy potatoes bound together by egg. Or perhaps you’ll stumble upon Bacalhau com natas, a creamy, oven-baked casserole perfect for special occasions.
Beyond its versatility, bacalhau carries a story of tradition and connection. It’s a staple at family gatherings, especially around festive holidays like Christmas. Even if you’ve never cooked with salt cod before, it’s surprisingly easy to prepare. All it takes is a good soak to rehydrate and remove excess salt, and it’s ready to shine in your kitchen.
Whether you’re trying it for the first time or rediscovering an old favorite, Bacalhau is a must-try dish that truly defines Portuguese cuisine.
Savoring Pastel de Nata
Imagine biting into a golden, flaky pastry filled with silky-smooth custard and topped with a dusting of cinnamon and powdered sugar. That’s the magic of pastel de nata, Portugal’s most famous dessert. This iconic custard tart has won hearts worldwide, but its roots trace back to the monks of the Jerónimos Monastery in Lisbon during the 18th century. Left with surplus egg yolks from starching clothes, they created this delightful pastry, and the rest is sweet history.
Today, pastéis de nata are a staple in every Portuguese bakery, but not all are created equal. For the crème de la crème, head to Pastéis de Belém in Lisbon, where the original recipe is still a well-kept secret. Outside of Lisbon, almost every town has its beloved bakery, so don’t shy away from trying local favorites.
If you’re feeling adventurous, making pastel de nata at home is entirely possible. You’ll need puff pastry, egg yolks, sugar, milk, and a pinch of patience to perfect the custard. Pro tip: Bake them in a hot oven for a crisp, caramelized top.
Whether you enjoy them fresh from the oven in Portugal or recreate them in your kitchen, pastéis de nata are a dessert that’s hard to resist. One bite, and you’ll understand why this classic treat has become a global favorite.
Feijoada: A Comforting Bean Stew
If you had a passport to comfort food, feijoada would proudly represent Portugal. This hearty bean stew, often made with pork, sausage, and a variety of beans, is a dish that will warm your soul. Rich and flavorful, feijoada embodies the spirit of Portuguese home cooking – simple ingredients transformed into something extraordinary.
Historically, feijoada was a hearty dish, using whatever meat and vegetables were available. Today, it remains a symbol of togetherness, often served at family gatherings or during special occasions. The flavors are deep and satisfying, with tender cuts of pork mixed with smoky sausages like chouriço and beans in a delicious, spicy broth. Served with a side of rice and sprinkled with fresh parsley, it’s a dish that feels like a warm hug.
Want to try it at home? It’s easier than you think. Start by sautéing the onion, garlic, and diced chouriço. Add soaked beans (black or white work well), diced pork, tomatoes, and a touch of paprika for depth. Let it simmer until the beans are tender and the flavors meld together. For a quick version, canned beans can save the day without sacrificing much flavor.
Whether you’re cooking for a crowd or treating yourself, feijoada is a dish that brings a taste of Portugal’s rich culinary heritage to your table.
Piri-Piri Chicken: A Fiery Favorite
Few dishes pack as much heat and flavor as piri-piri chicken. This spicy, succulent grilled chicken is a star of Portuguese cuisine, but its roots extend to Africa. During Portugal’s colonial era, African communities introduced the piri-piri—a small, fiery chili pepper—which became the centerpiece of this dish. Over time, Portuguese cooks combined the chili with garlic, olive oil, vinegar, and a squeeze of lemon to create the vibrant marinade we know and love today.
What makes piri-piri chicken so irresistible is its balance of flavors. The heat from the chili is bold but never overpowering, while the garlic and lemon add brightness. Grilling the chicken over an open flame caramelizes the marinade, creating a smoky, crispy skin while keeping the meat juicy and tender.
This dish has become a global favorite, served at backyard barbecues and restaurants alike. In Portugal, the small town of Guia in the Algarve is famous for its frango piri-piri, where local chefs have perfected the art of seasoning and marinating.
If you’re hosting a cookout, piri-piri chicken is a guaranteed crowd-pleaser. You can make your own marinade by mixing fresh chilies, garlic, olive oil, vinegar, and paprika, or pick up a ready-made bottle from a Portuguese market. Marinate the chicken overnight, grill it to perfection, and watch it disappear from the table in no time.
Spicy, smoky, and vibrant, piri-piri chicken captures the bold spirit of Portuguese cooking in every bite.
Caldo Verde: Portugal’s Green Soup
Simple, comforting, and full of flavor, caldo verde is more than just a soup—it’s a Portuguese culinary treasure. Known as “green soup,” this dish is made from humble ingredients: potatoes, onions, kale (or collard greens), and chunks of smoky chouriço sausage. Despite its simplicity, it’s a hearty bowl of goodness that has earned its place at both family dinners and festive celebrations.
The magic of caldo verde lies in its balance of textures and flavors. Potatoes blend into a creamy base, while ribbons of greens add freshness and the sausage lends a rich, smoky depth. Traditionally served in rustic clay bowls, this soup is a staple across Portugal, especially in the cooler months.
Pairing caldo verde with a slice of crusty bread takes it to the next level. Imagine dipping warm bread into the velvety soup and savoring every bite—it’s pure comfort. For an authentic touch, try bro, a Portuguese cornbread that perfectly complements the soup’s flavor.
Want to make this at home? It’s a breeze. Sauté the onion and garlic in olive oil, add the chopped potatoes and water, and let it simmer until the potatoes are tender. Blend until smooth, toss in the thinly sliced greens and chouriço, and cook for a few more minutes. Voila—a taste of Portugal in your own kitchen.
Whether as a starter or a light meal, caldo verde is a dish that warms you from the inside out. One spoonful, and you’ll understand why it’s a beloved classic.
Arroz de Marisco: Seafood Rice at Its Best
Imagine a dish that combines the freshest seafood and the comforting texture of perfectly cooked rice in one bowl. This is arroz de marisco, a wonderful Portuguese dish that is as unforgettable as it is delicious. Filled with shrimp, mussels, oysters, and sometimes lobster, this dish celebrates Portugal’s close relationship with the sea.
What sets arroz de marisco apart is its rich, flavorful broth infused with garlic, tomatoes, onions, and paprika. The rice absorbs these flavors, creating a creamy, risotto-like consistency that pairs beautifully with the bright seafood. Often garnished with fresh parsley and a squeeze of lemon, it’s a feast for both the eyes and the palate.
This dish is a must-try for those visiting Portugal, especially in the coastal towns where seafood is at its freshest. Many restaurants serve arroz de marisco in large, family-style bowls, making it a communal experience to savor with friends or loved ones.
If you’re tempted to recreate it at home, opt for fresh or high-quality frozen seafood and take your time to create a flavorful base. Sauté the onion and garlic in olive oil, add the diced tomatoes and white wine, and simmer gently until the seafood is tender. Serve hot with crusty bread on the side to soak up every last drop of the delicious sauce.
Whether you’re dining in a seaside village or cooking up a pot in your own kitchen, arroz de marisco offers the authentic flavors of Portuguese cuisine and a true connection to the country’s maritime heritage.
Polvo à Lagareiro: Octopus Done Right
If there’s one dish that proves that simple ingredients can create magic, it’s Polvo à Lagareiro. This Portuguese classic features tender octopus baked to perfection, drizzled liberally with olive oil, and paired with golden roasted potatoes. Add a touch of garlic and parsley, and you’ve got a dish that’s as delicious as it is comforting.
Polvo à Lagareiro is more than just a dish—it’s a celebration of Portugal’s coastal heritage. With its seaside towns and fishing villages, this dish often takes center stage on restaurant menus. Locals will tell you that it’s best enjoyed with a view of the ocean, a cool breeze, and a glass of crisp Vinho Verde wine.
What makes Polvo à Lagareiro special is the texture of the octopus. Cooked properly, it’s tender yet slightly chewy, a flavor that absorbs the richness of the olive oil and the subtle smokiness of the roasted garlic. The potatoes, affectionately called batatas a muertos or “smashed potatoes,” are gently mashed to soak up all those delicious juices, making each bite irresistible.
For home cooks looking to recreate this masterpiece, the key is patience. Slow-boiling the octopus before roasting ensures it’s perfectly tender. Pair it with Portugal’s high-quality extra virgin olive oil, and you’ll understand why this dish is a favorite with locals and travelers alike.
If you’re exploring Portugal, don’t miss trying Polvo à Lagareiro in places like Nazaré, Setúbal, or the Algarve. Every bite tells a story of tradition, simplicity, and a love for fresh, local ingredients.
Sardinhas Assadas: The Star of Summer Feasts
When summer begins in Portugal, the smoky aroma of grilled sardines fills the air, signaling the arrival of sardinhas asadas, a dish synonymous with celebration. These perfectly charred sardines are a staple of Portuguese summer festivities, especially during the lively Santos Populares (Popular Saints) festival in June.
Grilled over an open fire, sardines are typically served plain – often on crusty bread or alongside a plate of boiled potatoes and salad. There’s no need for elaborate sauces or garnishes; the fish’s rich, smoky flavor speaks for itself. Pair it with a glass of chilled white wine or a refreshing Sagres beer, and you’ve got yourself a Portuguese summer meal.
To experience sardinhas asadas at their best, take the time to coincide with the Feast of Saint Anthony in Lisbon or the Feast of Saint John in Porto. The streets are lined with food stalls, music fills the air, and a sense of community is evident as locals and tourists alike gather to enjoy freshly grilled sardines. In coastal towns like Peniche and Sesimbra, where fishing traditions run deep, you’ll find some of the freshest and tastiest sardines in the country.
For those who like to stay in and cook, sardines are surprisingly easy to prepare. All you need is a hot grill, a sprinkle of sea salt, and a drizzle of olive oil. Pro tip: Serve them on a piece of bread to catch the delicious juices—no plates needed! Whether you’re at a bustling festival or enjoying a quiet backyard barbecue, sardinhas asadas capture the heart of Portugal’s warm, vibrant summers.
Cozido à Portuguesa: A Hearty Family Tradition
Cozido à Portuguesa is more than just a meal – it’s an experience of comfort, tradition and togetherness. This iconic Portuguese stew is a feast of slow-cooked meats, sausages and vegetables, all simmered in a fragrant broth. It’s a dish that reflects Portugal’s culinary roots: hearty, hearty and meant to be shared.
The beauty of cozido lies in its diversity. The stew often includes pork, beef, chicken and a selection of sausages such as chouriço and morcela (blood sausage). They are cooked alongside potatoes, carrots, cabbage and turnips, each of which contributes to the rich, layered flavour. It’s comfort food at its best, often served with rice on the side to soak up the delicious juices.
Regional variations add to the charm of this dish. In the Azores, Cozido das Furnas is cooked using volcanic heat — the ingredients are buried underground to cook slowly from geothermal energy, which gives the stew a unique smoky flavor. In the Beira region, a touch of paprika and garlic enhances the broth, while the Minho region favors a lighter version with less meat but plenty of seasonal vegetables.
Cozido à Portuguesa is not just about what’s on the plate—it’s about the communal spirit of the meal. Traditionally, families would gather around the table to share this generously portioned stew, which is often prepared for Sunday lunch or special occasions. Every bite carries the warmth and love of home cooking, making it a symbol of Portuguese hospitality.
If you visit Portugal, look for Cozido à Portuguesa in traditional tascas (local food stalls) or family-run restaurants, especially during the colder months when its warmth is most comforting. And if you’re feeling adventurous in the kitchen, try making it yourself – just prepare a pot that’s filled with love, flavor, and plenty of leftovers!
Amêijoas à Bulhão Pato: Simple Yet Sophisticated
When it comes to showcasing the beauty of simplicity in Portuguese cooking, Amêijoas à Bulhão Pato stands out. Named after 19th-century poet Raimundo António de Bulhão Pato, this classic clam dish is a tribute to the art of making fresh ingredients shine.
The recipe is straightforward but packed with flavor. Fresh clams are sautéed in olive oil with garlic, white wine, and a handful of coriander. A squeeze of lemon ties it all together, creating a light, aromatic dish that’s perfect as an appetizer or light meal. The slimy clams absorb the garlicky, herbaceous sauce, making every bite burst with coastal freshness.
Amêijoas à Bulhão Pato is a favorite at seaside restaurants and local taverns across Portugal, where it’s often served with crusty bread to soak up the irresistible sauce. It’s a dish that pairs wonderfully with a chilled glass of vinho verde or a crisp Portuguese rose, making it ideal for hot summer evenings.
The charm of this dish lies in its balance: it’s light enough to enjoy as part of a larger meal but flavorful enough to be the star of the table. For the home cook, it’s surprisingly easy to prepare. The key is to source the freshest clams possible—preferably from Lisbon’s markets or coastal towns like Cascais or Setúbal.
Whether you’re sitting by the sea or recreating it at home, Amêijoas à Bulhão Pato captures the essence of Portuguese cooking: simple, fresh, and absolutely delicious.
Bonus Dish: Queijo da Serra and Other Portuguese Cheeses
No exploration of Portuguese cuisine is complete without delving into the rich world of cheese. Among them, Queijo da Serra holds a special place as Portugal’s most famous cheese. Made from sheep’s milk in the Serra da Estrela region, this soft, creamy cheese is a delight to the senses. Its texture is velvety, almost spreadable, and its flavor is bold, slightly tangy, and downright unforgettable.
Queijo da Serra is often enjoyed as the centerpiece of a cheese board, paired with warm crusty bread or a drizzle of honey to balance its intensity. And if you’re a wine lover, a glass of robust red wine like Dão or Alentejo makes a perfect accompaniment.
Portugal offers many other cheese treasures to explore. Azeitão, a tangy, semi-soft sheep’s milk cheese, is a treat for those who love bold flavors. Queijo de Nisa, a firm, nutty option from the Alentejo region, is great for pairing with sliced and cured meats. And then there’s Queijo São Jorge, a cow’s milk cheese from the Azores, known for its sharp, slightly spicy profile — a match made in heaven with fresh fruit or a crisp white wine like Vinho Verde.
What sets Portuguese cheeses apart is the artisanal process that has been passed down through generations. Each cheese carries the flavor of its region, reflecting the unique climate, pastures, and traditions of its origin.
For travelers, a visit to a local market or specialty shop is the best way to sample these cheeses. And if you’re hosting at home, serve them on a board with bread, olives, and charcuterie for a simple yet sophisticated spread that’s sure to impress. Whether as a snack, appetizer, or dessert, Portuguese cheeses are a testament to the country’s love of quality, flavor, and tradition.
Portuguese cuisine is a delicious blend of tradition, simplicity, and bold flavors. From the smoky perfection of sardinhas asadas to the tender comfort of pollo à lagereiro, every dish tells a story of Portugal’s vibrant culture and deep culinary roots. Whether you’re enjoying a hearty bowl of Cozido à Portuguesa or the creamy luxury of Queijo da Serra, Portugal’s diverse cuisine offers something for every palate.
These dishes aren’t just food—they’re invitations to experience Portugal’s history, landscape, and way of life. If you’re a home cook, why not bring a taste of Portugal into your kitchen? Or, better yet, let these dishes inspire your next trip. There’s no better way to connect with a place than by indulging in its food.
So, which of these dishes are you already drooling over? Let me know—you might just discover your next favorite!
